Stewed water snake with pigeon(xin ge dun shui she )

Stewed water snake with pigeon

Introduction:

Production steps:

Step 1: Feather and wash the carrier pigeon

Step 2: wash the water snake and cut it into one inch or so

Step 3: wash the scallion and ginger, tie the scallion into a knot, pat the ginger flat and put it into the stomach of the carrier pigeon

Step 4: Boil the pigeon eggs and shell them

Step 5: put the pigeon and snake into the casserole, put water in the casserole, put the pickled mushrooms on the surface, and then put a little cooking wine for stewing. After boiling over high heat, boil over low heat

Step 6: stew until the pigeon's back can be easily inserted with chopsticks, put in the soaked black fungus and pigeon eggs, and then put a little salt to continue to stew

Step 7: when the pigeons stew until crisp, put a few pickled wolfberry, and then put a little pepper on it. It's good for skin to eat snake meat in summer~

Materials required:

Water snake: one

Carrier pigeon: one

Pigeon eggs: Six

Lentinus edodes: some problems

Auricularia auricula: some problems

Shallot: how many

Jiang: how many

Lycium barbarum: some problems

Cooking wine: some

Salt: some

Pepper: some

Caution: don't put salt too early

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xin Ge Dun Shui She